Recipes

Filling:

1 pound ground beef, salt to taste
1 clove garlic, chopped
1 tablespoon vinegar
1 tablespoon Ken’s chili seasoning
1 (15 ounce) pinto beans, undrained

12 corn tortillas

Sauce:

1 clove garlic
1 teaspoon beef bouillon granules or cube
1/4 cup onion, chopped
1 cup water
1 tablespoon (or less) canola oil
4-ounce can chopped green chili peppers
2 tablespoons flour
1/2 to 1 teaspoon Ken’s chili seasoning
2 (8-oz) cans tomato sauce
1/2 teaspoon salt (optional)
1 tablespoon vinegar
1 cup grated Monterrey or Cheddar cheese
1/4 teaspoon black pepper

Filling:  Sauté meat and garlic; drain.  Add chili seasoning, then remaining ingredients.  Simmer 5-7 minutes.  Fill tortillas with meat mixture; roll.  Place seam side down in 9 X 12 baking dish.

Sauce:  Sauté garlic and onion in salad oil. Add remaining ingredients except for cheese. Simmer briefly and pour over enchiladas.  Top with grated cheese.  Bake 20-25 minutes at 350 degrees.

2 cups cooked pork or beef roast, diced or shredded
2 cups cooked or canned pinto beans with liquid
1/4 cup chopped onion (optional)
1 tablespoon KEN’S Chili Seasoning
Shredded lettuce, chopped tomato, grated Monterey cheese, taco sauce, guacamole

Combine meat, beans, onion, and chili seasoning.  Cook or bake together 15-20 minutes.  Each diner then places meat mixture on warm tortilla and tops it with lettuce, tomato, cheese, taco sauce, and guacamole.